Kakarakaya Kura ~ Bitter Gourd Curry!

For Weekend Herb Blogging this week, I am going to blog about a vegetable that's my hubby's most favorite. And of course, something I keep my distance from!I try quite hard. Its a real wonder how this particular dish never got featured as the pictures are quite old. Until my marriage I never bothered to ever taste this dish the innumerable times that Amma must've prepared it. I was thinking I will eat it later and later, maybe never in this life time!

Imagine my utter shock on knowing that this is hubby dear's favorite vegetable. It was too shocking, can anybody actually like this vegetable. One that's too bitter, do what you may but can never remove that bitterness from it! But it looked like I was against a wall. I had to cook this atleast once, if not many times in a week, something with this vegetable. So its always some stir fry or dry curry or at sometimes kura is what we come up with. This kura is quite popular in Andhra.

Bitter Gourd is also known as Bitter Melon. Its considered to be very healthy and especially for diabetics. In our local, most people also advise to drink its raw juice to control Diabetics. But apart from its medicinal value, hubby dear simply loves it. This gravy or Kura is the best way he enjoys.

Ingredients Needed:

Kakara Kaya - 100 gms
Onion - 1 big
Tomato - 2 medium
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Ginger garlic paste - 1/2 tsp
Clove - 1
Cinnamon - 1 inch
Groundnut powder - 2 tsp
Salt to taste
Oil - 2 tsp


Method to prepare:

Grate the outer skin of the bitter gourd and chop into thin circles. Dry roast them on a pan. If you have a granite kitchen slab, drop the toasted gourds on the ground, this is normally done to remove the bitter ness. Then soak in salt water for 5 - 10 mins. This is to remove the excess bitterness in the gourds.

Heat a pan with oil. Sauté the chopped onions till they turn pink. Then add the Clove, cinnamon, then after a min, add ginger garlic paste. Fry for 2 mins, till the onions are brown on tips.

Then add the chopped tomatoes and dry spices powders and salt. Let it get cooked well. Squeeze out the excess water from Bitter gourd and add to the pan. Cook on high flame for 2 mins. Then add 1/2 cup water. Bring to boil.

Then simmer and cook with lid for about 10 - 15 mins. When you think its thick enough, add the ground nut powder. Mix well and cook for 2 - 5 mins.

This goes very well with rice or Chapatis too.

Bitter gourd is on its way to Astrid from Paulchen's Food Blog, who is hosting this week's WHB. Weekend Herb Blogging is the brain child of Kalyn.

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